Spread the squash out in a
medium roasting pan. Pour over
the olive oil and sprinkle on the
cinnamon and ½ t. salt. Mix
together well, cover the pan
tightly with aluminum foil, and
roast in the oven for 70 minutes,
stirring once during the cooking.
Remove from the oven and leave
to cool.

Transfer the squash to a food
processor, along with the tahini,
coconut cream and garlic.
Roughly pulse so that everything
is combined into a coarse paste,
without the spread becoming
smooth; you can also do this by
hand using a fork or potato
masher.

Spread in a wavy pattern over
a flat plate and sprinkle with the
sesame seeds, and finish with the
cilantro, if using.